In a bowl, stir together the sausage, panko crumbs, and bbq sauce. Spoon roughly a tablespoon of the sausage mixture into each jalapeno half. Wrap each in half a strip of bacon. Place on a ventilated grill or broiling pan. Sprinkle fresh cracked pepper over top of the wrapped peppers.

Heat grill to high heat. Put in the grill pan on indirect heat (meaning, turn off the burners directly under the peppers). Cook 20 minutes until and stuffing is cooked through and bacon is starting to crisp. During this time, watch the grill temperature to keep it ~375-400F, turning on the direct burners under the peppers occasionally if necessary to maintain temperature.

Using thongs, gently turn each pepper over onto the grill grate over direct heat, top side down - this will drain off the fat from the sausage and crisp the tops of the bacon and peppers. Grill another minute or two until they are a little charred and awesome. Yield: 36 appetizers.